Another week, another recipe... But don't expect it from me every other week! 😂 I suck in the kitchen way too much and I have way too little food inspo! But let's enjoy it while it lasts! At least you know you'll still get Lara's yummy recipes every second week!😎
I never used to be big on breakfast, but since I started breastfeeding I am super hungry in the mornings. Hence the bran muffins & now the scones!
This recipe is super easy to make & makes roughly 30 scones - depending on the size of the cookie cutter that you use.
5 cups Self Raising Flour
300ml Greek Yoghurt
200ml Unsweetened Almond Milk
3/4 tsp Salt
240ml Sprite Zero
Pre-heat your oven to 200 degrees.
Sift the self raising flour into a mixing bowl.
Add the greek yoghurt, almond milk, salt & sprite to the flour and combine.
On a clean surface, sprinkle some flour and transfer the mix onto the surface.
Kneed the mixture and add flour if necessary.
Once the dough becomes fluffy, use a rolling pin and roll out the mixture until it's approximately 1.5cm thick.
Use a round cookie cutter to cut out the scones and place them on a sprayed (anti-stick) baking pan.
With the remaining dough - kneed it again and roll it out until it's approximately 1.5cm thick.
Repeat step 7 & 8 until there is no dough left.
Place the scones in the oven & bake for approximately 15 minutes / until golden brown!
Bite right into it as it is when it's slightly cooled down! Or serve it with jam or some whipped cream!
75 calories per scone
2,4g Protein | 0,1g Fat | 0,5g Carbs